Courgette salad
This courgette salad is the perfect barbecue accompaniment
Greek pasta salad
- Preparation and cooking time
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 300g fusillipasta spirals – or you can use farfalle (butterflies) or penne (quill tubes)
- 225g bag prepared fresh baby spinach
- 250g punnet cherry tomatoeshalved
- 100g black olive(we bought kalamata from the deli counter)
- 200g feta cheesebroken into rough chunks
- 3 tbsp olive oil
Nutrition: per serving
- kcal418
- fat23g
- saturates8g
- carbs37g
- sugars0g
- fibre5g
- protein18g
- salt3.48g
Method
step 1
Tip the fusilli into a large pan of boiling salted water and boil for 10 minutes. Throw in the spinach, stir well and boil for another 2 minutes. Drain into a colander or sieve and leave to drip-dry.
step 2
Tip the tomatoes, olives and feta into a big bowl, grind lots of black pepper over and then drizzle with the olive oil.
step 3
Toss in the drained pasta and spinach, and let everyone help themselves.
